Joyful Journey To Wellness

Caramel Twisted Chocolate Bars

Crust

2 cups unsweetened coconut
1/2 cup peanut flour
1/4 cup oat fiber
1/2 cup protein powder
1 tsp black strap molasses (optional)
4 shakes mineral salt
2/3 cup melted butter
1/2 cup almond flour
6 TBS gentle sweet (or 3/4 cup xylitol)

Mix all ingred. and press into a sprayed 9×13 pan.
Bake at 350 until slightly browned (aprox. 10 min)
Cool slightly

Caramel

6 TBS butter
3 TBS Gentle sweet (or 5 TBS xylitol)
optional sprinkle of stevia to bump the sweetness up
1 tsp black strap molasses
6 shakes of mineral salt
6 TBS Heavy Whipping cream (HWC)
Heaped 1/4 tsp xanthan gum
Few drops of caramel extract (optional)

Melt butter and molasses in pan over medium heat. When liquid, stir in sweetener. When bubbling whisk for 1-2 min. Remove from heat. Stir in HWC, salt and extract. Sprinkle with xanthan while whisking. Let cool until starting to thicken. pour over baked crust.

Chocolate

2 oz Unsweetened Chocolate
1/4 cup Butter
4 TBS Gentle Sweet (or 7-8 TBS xylitol)
3 TBS Whipping Cream (optional)
1/3 Coconut Oil
1/8 -1/4 cup Cocoa
pinch of salt
1 tsp Vanilla
1 tsp Caramel
3/4 cup Natural PB (OR 3/4 cup THM Peanut Flour)

Melt Chocolate with butter, sweetener and coconut oil. Stir in remaining ingredients. Refrigerate until firm.